GREEN POSOLE WITH CHICKEN

Start to finish: 1 hour (35 minutes active) Servings: 4

FOR THE SALSA:

8 ounces fresh tomatillos, husked, rinsed and quartered (or cut into sixths, if large)

½ cup coarsely chopped scallion (white and light green part)

½ cup lightly packed cilantro, leaves and stems

1 ½ tablespoons coarsely chopped serrano (with the ribs and seeds)

2 tablespoons vegetable oil

1 tablespoon fresh lime juice

1 teaspoon minced garlic

¼ teaspoon kosher salt

FOR THE POZOLE:

1 cup finely chopped onion 2 tablespoons vegetable oil

4 cups chicken broth

3 ½ to 4 cups shredded or cubed rotisserie chicken

One 30-ounce can hominy, rinsed and drained

Kosher salt

Shredded sharp cheddar, tortilla chips, lime wedges and fresh cilantro for garnish

Make the salsa: In a food processor combine all the ingredients and pulse until the mixture is almost smooth with some small chunks in it.

Make the pozole: In a large saucepan cook the onion in the oil over medium heat until the onion is softened, about 5 minutes.

Add the salsa, bring to a simmer and cook, stirring occasionally for 10 minutes. Add the broth, bring to a boil and simmer, partially covered for 10 minutes. Add chicken, hominy and salt to taste; cook just until heated through. Ladle into bowls and serve with all the garnishes on the side.

Nutrition information per serving: 536 calories; 156 calories from fat; 17 g fat (3 g saturated; 0 g trans fats); 157 mg cholesterol; 1,042 mg sodium; 28 g carbohydrates; 6 g fiber; 4 g sugar; 62 g protein.

Editor’s Note:

Sara Moulton is host of public television’s “Sara’s Weeknight Meals.” She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows including “Cooking Live.” Her latest cookbook is “HomeCooking 101.”